This week I’ve not felt so well, so that’s been a pain and inconvenient. It’s so hard to be motivated to do anything when you’re fighting sickness. I haven’t really been sick so much as dealing with my sinuses, so that’s not fun. Luckily I had honey, hot tea, and my neti pot as my close friends this week. And I’d been planning on making this Warm Lemon Pudding all month, and it was perfectly timed!
The day I made this Warm Lemon Pudding was one where I hadn’t slept much because my throat was on fire and swallowing was pretty painful. So when I took my first bite, it was another comforting friend to help ease my throat pain. Not only that, this dessert was CRAZY good!
Since it’s December, my original thought had been to make something sweet to indulge a bit that wasn’t heavy. And this Warm Lemon Pudding seemed like a delightful option. I found it on the blog Seasons & Suppers, and the post inspired me to create a dairy free version. Luckily it all worked out when I needed to whip this up.
I really didn’t need much for the recipe that I didn’t already have on hand, which I love! I go through lemons like it’s nobody’s business, so I just needed to pick up extras and I was all set.
This Warm Lemon Pudding has 3 parts to it:
- The batter is where all the lemon-filled flavor lives, and I added some vanilla to it along with lemon zest and lemon juice. I also used almond milk, to keep it dairy free along with vegan butter from Earth Balance.
- Then egg whites are beaten into stiff peaks in my electric mixer, so they make the batter super airy.
- Finally the water bath creates a steamy oven while the Warm Lemon Pudding is baked, and keeps them from drying out in the oven.
To make the batter, it’s a matter of mixing together butter (vegan in my case) and sugar. Then add in egg yolks, lemon zest, salt, flour, milk, vanilla bean paste, and lemon juice (from about 3 lemons). The batter was very runny, but I remembered how thin soufflé batter is, so I figured I was okay. Folding in the stiff egg whites help make the batter a bit thicker and also super light.
The keys are making sure you fold the egg whites in and don’t whisk them, because that keeps them light in the batter. And also it is key to get your water bath ready to go and your ramekins buttered, and then carefully transfer them in and out of the oven and onto a cooling rack.
I think my oven cooked these beauties for about 34 minutes and they were just starting to get a little color on the top. I honestly wasn’t sure how they’d turn out, but damn this Warm Lemon Pudding is crazy good! The lemon flavor totally shines through yet it’s not too tart or too sweet. Such a great balance. So if you’re a big fan of lemons, then this recipe is a must-make kinda situation.
The end result as you take your first bite of the Warm Lemon Pudding is a cake-like layer on top with warm, thick pudding on the bottom. I sprinkled mine with a light dusting of powdered sugar so they looked pretty and added a hint of sweetness. After the first bite, this pudding consumed my thoughts, and currently I’m sitting here considering skipping dinner to eat another one. Don’t judge me, okay, because I’m sick and clearly not thinking straight!
Overall you get 4-6 ramekins worth of Warm Lemon Pudding depending upon your ramekin size. So I got 5 out of this recipe, and this helps make portion control a breeze. Well unless you’re like me and lack a good amount of self control, and then you’re contemplating when round 2 will be.
There are a few tools that I found helpful when making this recipe:
- Microplane grater, because you want to zest your lemon and it does so with ease.
- Hand-held juicer, so you can get those fresh lemons juices in no time.
- Ramekins, or you can use one large dish, but I got mine at World Market years ago and they’re so cute!
- Hand mixer and/or electric mixer are necessary to make the batter and whip up the egg whites. So I actually used both, so I wouldn’t have to clean my mixer bowl between making the batter and eggs.
- Fine Mesh Sifter so that you can dust your powdered sugar over the top of the finished Warm Lemon Pudding.
Oh my these Warm Lemon Pudding bowls are melt-in-your-mouth good and easy to make. They’re the perfect way to satisfy your sweet tooth and indulge with a light dessert recipe. (I’m meaning light in flavor and texture, because there’s plenty of sugar here, so it’s not a “healthy” recipe.)
So indulge and dive in to these Warm Lemon Pudding, and I know you’ll be hooked on them just like me! Click the link for the recipe and step by step instruction, so you can be curling up with a bowl of goodness too! Happy baking!
A look back:
One year ago: 12 Minute Chicken & Broccoli = Dinner in a Hurry!
Two years ago: Eggnog Truffles are Always a Good Idea
Three years ago: Ham and Cheese Waffles Hit the Spot Anytime!
Four years ago: Creamy Mushroom Pasta with Caramelized Onions and Spinach – Goodness on a Plate
Five years ago: Brrrr … Homemade French Bread to the Rescue
Six years ago: Cranberry Love
This looks amazing! Would it be possible to make it gluten free as well?
Hi Jessica! There is a little AP flour but if you used gluten free flour that is for baking (usually has Arrowroot or Xantham gum added to it), then that should be the only substitution you’d need. 🙂
I made this but with dairy. Taste amazing.
Thank-you for sharing.
Yay! So glad you enjoy it & I’m sure it’s just as decadent with dairy – yum!!